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Add olive oil, tomatoes, shallot and garlic to a cold skillet. Season with a pinch of salt and pepper and crushed red pepper flake. Place the skillet over medium-low heat and cook, stirring occasionally until the tomatoes start to burst, about 4 minutes.
Use the back of a wooden spoon or a potato masher to gently mash the tomatoes to create a sauce. (See note)
Add the butter beans, vegetable stock, and hummus. Bring the mixture to a simmer, and simmer until it has thickened to your liking. For me, this was about 6 minutes.
Remove from heat and stir in the baby spinach and basil. Season with another pinch of salt and pepper. Serve with sourdough toast.